Thai-Style Sweet Chili Chicken
with Cilantro-Lime Rice
Chicken pieces are coated in a tangy sweet chili sauce, then coupled with zucchini and burst tomatoes. The cilantro-lime rice infuses every bite with brightness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
200 g
Zucchini
4 tbsp
Sweet Chili Sauce
¾ cup
Basmati Rice
1 tbsp
Cornstarch
(Contains Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Chili-Garlic Sauce
7 g
Cilantro
56 g
Carrot, julienned
1 unit
Lime
56 g
Onion, chopped
Not included in your delivery
2.5 tsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest lime. Juice half the lime, then cut remaining lime into wedges. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons.Roughly chop cilantro. Pat chicken dry with paper towels. Cut into 1-inch pieces. Add chicken and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 6-8 min. ** Meanwhile, stir together sweet chili sauce, soy sauce, lime juice, remaining cornstarch, 3 tbsp water (dbl for 4 ppl) and chili garlic sauce in another medium bowl. (NOTE: Reference heat guide for chili garlic sauce.) When chicken is cooked through, transfer to the bowl with sauce.
Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then onions and zucchini. Cook, stirring often, until veggies soften slightly, 2-3 min. Add carrots. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
Add chicken and sauce to the pan with veggies. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Add lime zest and half the cilantro to the pot with rice. Season with salt, to taste, then fluff with a fork to combine. Divide rice between plates. Top with chicken and veggies. Spoon any remaining sauce in the pan over top. Sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired.
